Ingredients:
2 medium carrots to make 1 ½ cups, grated
2 ¼ cups water
1 ½ cups raisins
3 cups whole wheat flour
1 ½ tsp. baking soda
1 ½ tsp. cinnamon
1⁄4 tsp. ground nutmeg
1/2 tsp. ground cloves
1 ½ tsp. salt
1 cup honey OR maple syrup
3 tbsp. cooking oil
Equipment:
Oven
2 9-inch cake pans OR 2 loaf pans
Parchment paper (optional)
2 large bowls
Measuring cups and spoons
Whisk OR fork
Rubber spatula
Pot holders
Directions:
- Wash and grate the carrots. Then measure out 1 ½ cups.
- Preheat the oven to 300°F. Line 2 9-inch cake pans with parchment paper, or butter and flour them.
- Heat the water in a medium pot until boiling. Carefully add the raisins to the pot and set aside to cool.
- Add the whole wheat flour, baking soda, cinnamon, nutmeg, cloves, and salt into a large bowl and stir together with a whisk or fork.
- Add the carrots to the cooled raisins, and stir gently to avoid splashing. Then add the honey and oil.
- Make a hole in the center of the dry mixture and pour the wet mixture into the center. Use a rubber spatula to mix together just until all the flour is moistened.
- Pour batter evenly between the prepared pans and ask for an adult’s help to place them in the preheated oven. Bake for 45–50 minutes. A knife inserted in the center of the cake should come out clean.
- Allow the cake to cool completely before serving.
Note: You can also try baking this recipe in a muffin pan!